This Garlic Thyme Cream Sauce dish is incredibly flavorful and cooked using skin-on boned chicken breasts to increase flavors and nsulate during searing. I've created this dish using a sous vide cooker (and a cast iron pan to sear) but you can also do that part in the oven. Oven-prepared chicken instructions are at the bottom of the preparation section.
This recipe utilizes sous vide as the primary source to cook the chicken. If you don't have access to a sous vide cooker, oven cooking instructions are at the bottom of these preparation instructions.
Sous vide your chicken:
Sprinkle chicken breasts with salt and pepper
Place chicken breasts with a few slices of lemon and a few thyme sprigs into your sous vide bags
Set sous vide temp and time and cook to desired temperature.
Note - I cook chicken breasts at 142º for 1h45m. For my taste this results in the perfect blend of soft / juicy breasts. Your results may vary. See this Serious Eats article for more ideas, detailed instructions, and research on how to sous vide chicken breasts - https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
When fully cooked remove chicken from the sous vide bags and pat dry and set aside
Prepare cast iron skillet on medium heat with a few tablespoons of cooking oil. Note - because skin-on chicken has natural insulation, it's not necessary to use the super-high heat that is required for searing things like steaks or pork chops.
Add chicken to the skillet skin side down. Use a flexible spatula or your fingers to hold the chicken down against the corner of the pan in order to maximize contact between the chicken skin and the hot oil and metal.
Carefully lift and peek under the chicken as it cooks to gauge how quickly it is browning. Let it continue to cook until the skin is deep brown and crisp. This should take about 2-3 minutes.
Flip and brown the underside a bit if you desire (not necessary though)
Prepare the sauce:
Remove chicken from skillet, reserving fat in the pan, and let the chicken rest while creating the sauce.
Add minced garlic and shallots to the skillet and cook over medium heat until fragrant, 1-2 minutes.
Pour chicken broth into the skillet and deglaze the bottom of the pan, simmer until reduced in half.
Add heavy cream and 2-3 thyme sprigs and continue to simmer and whisk until the sauce has thickened, approximately 5 minutes.
Taste for salt and add butter and a squeeze of lemon.
Stir butter as it melts to incorporate into the sauce.
If the sauce is too thin, cook it longer. It will thicken as it cooks.
If the sauce gets too thick, add a splash of chicken broth to thin it out.
Serve chicken breasts on a plate and spoon over cream sauce to taste.
Note on the use of bone-in skinned chicken breasts - you can pan-sear skinless chicken breasts, but you are missing out on a lot of flavor if you don’t use chicken breasts with the skin still on. Also the chicken skin acts as insulation to the moist breast meat and will also sear to a nice crisp in the skillet.
Removing the bones - if desired (the dish can be served bone-in just as well):
As soon as the chicken is cool enough to handle, carefully remove the wishbone, which runs along the fatter end of the breast. It should pull right out. (Note, however, that the wishbone may already have been removed in-store.). Next, peel the breast off the breastbone by running your thumb in between the meat and the bone. It should come right off.
For oven cooked chicken:
Preheat oven to 400 degrees.
If your chicken breasts come attached to the ribs, trim off bones so only meat and skin remain (optional)
Sprinkle chicken breast with salt and pepper.
Heat oven-safe skillet over medium-high heat and add cooking oil.
Place chicken in skillet skin side down and sear until the skin is brown and crispy, but not burnt.
Flip chicken skin side up and place in a 400-degree oven until the internal temperature reaches 165 degrees. Approximately 20 minutes depending on thickness.
Now you can go back up to the "Prepare the sauce" section of the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 entree (404g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 840 (77%)|
|Amt Per Serving||% DV|
|Total Fat 93.4g||124 %|
|Saturated Fat 36g||180 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 342mg||105 %|
|Sodium 356.7mg||12 %|
|Potassium 659mg||17 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.8g|
|Protein 58.6g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1093
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